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Using the freezer to its full potential
GB
Meat and fish Wrapping
Tenderizing
(days)
Storage (month) Thawing Time
Beef Roast Tinfoil 2/3 9/10 Not required
Lamb Tinfoil 1-2 6 Not required
Pork Roast Tinfoil 1 6 Not required
Veal Roast Tinfoil 1 8 Not required
Veal/Pork Chops Each piece wrapped in
cling wrap and then in
tinfoil (4 to 6 slices)
6 Not required
Minced Meat Each piece wrapped in
cling wrap And then in
tinfoil (4 to 6 slices)
6 Not required
Heart and Liver Plastic Bags 3 Not required
Sausages Cling Wrap or Tinfoil 2 As necessary
Chicken and Turkey Tinfoil 1/3 9 Very slowly in refrigerator
Duck and Goose Tinfoil 1/4 6 Very slowly in refrigerator
Pheasant, Partridge
and Wild Duck
Tinfoil 1/3 9 Very slowly in refrigerator
Hare and Rabbit Tinfoil 3/4 6 Very slowly in refrigerator
Venison Tinfoil or Cling Wrap 5/6 9 Very slowly in refrigerator
Large Fish Tinfoil or Cling Wrap 4/6 Very slowly in refrigerator
Small Fish Plastic Bags 2/3 Not required
Crustaceans Plastic Bags 3/6 Not required
Shellfish Store in salted water in
aluminum containers or
plastic containers
3 Very slowly in refrigerator
Boiled Fish Tinfoil or Cling Wrap 12 In hot water
Fired Fish Plastic Bags 4/6 Directly in pan
Various Foods Wrapping Storage (month) Thawing time
Bread Plastic Bags 4 At room temperature in the oven
Cakes Plastic Bags 6 About 10 minutes at room temperature, cook
at 100/200°C
Cream Plastic Containers 6 At room temperature or in refrigerator
Butter In original wrapping or
tinfoil
6 In refrigerator
Boiled Food
or Vegetable Soup
Plastic or Glass
Containers
3/6 At room temperature or in hot water
Eggs Freeze without shells
in small containers
10 At room temperature or in refrigerator